As soon as cold weather hits, I get an overwhelming urge to sit on the couch, wrapped in a blanket, with a bowl of soup in my hand for each and every meal. It doesn’t really matter what kind of soup it is. If it’s hot and it’s tasty, I will happily slurp my way into catatonic soup bliss. That being said, there are certain recipes that make it into the “make, eat, repeat” file. This Coconut Curried Sweet Potato Soup by Tasty Kitchen member Jenna falls into that category.

The curry flavors add a depth to this soup, balancing the sweetness of the sweet potato perfectly. Since it is made with coconut milk rather than cream, it can be considered vegan. You will probably want leftovers and, luckily, this soup recipe can easily be doubled.

Let’s move on to this amazing recipe.

Preheat the oven to 400ºF. Poke the sweet potato all over with the tines of a fork. Bake the sweet potato on a baking tray for 45 minutes or until very tender.

Remove from the oven and let cool. Once cooled, peel the sweet potato.

Cut the sweet potato into chunks and place it in the bowl of a food processor.

Add the coconut milk …

Vegetable broth …

Salt, curry powder …

Garam masala and cayenne pepper.

Blend until smooth.

Transfer the mixture to a saucepan set over medium heat and cook until heated through. Garnish with chopped cilantro and serve.

Thanks so much to Jenna for this wonderful recipe. Be sure to check out her site, Eat Live Run. If you’re like me, you won’t be able to click away before you sift through some of Jenna’s tempting recipes, such as Crock Pot Creamy Chicken Tortilla Soup or Butternut Spice Blondies.

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Coconut Curried Sweet Potato Soup

by EatLiveRun on April 11, 2011 in Creamy Soups, Soups April 11, 2011 Creamy SoupsSoups

See post on EatLiveRun’s site!

5.00 Mitt(s) 5 Rating(s)

Prep Time: 1 hr

Cook Time: 45 mins

Difficulty: Easy

Servings: 2

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Quick, easy and delicious.

Ingredients

• 1 whole Large Sweet Potato, Pricked All Over With A Fork
• ½ cups Light Coconut Milk
• 1 cup Vegetable Stock
• ¼ teaspoons Salt
• 1 teaspoon Curry Powder
• ½ teaspoons Garam Masala
• ⅛ teaspoons Cayenne Pepper
• Optional Topping: Chopped Fresh Cilantro

Preparation Instructions

Preheat the oven to 400 degrees F.

Bake sweet potato on a baking tray for 45 minutes or until very tender. Remove from oven and let cool. Once cooked, peel it.

In a food processor, blend together sweet potato (minus the skin) and all other ingredients. Then add the mixture into a soup pot over medium heat. You just need to keep it on the heat until everything is heated through. Serve with chopped cilantro on top.

 
 
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Dara Michalski is a doll and a sweetheart who clearly knows her way around the kitchen. She blogs at Cookin’ Canuck, where she shares her flavor-packed recipes and fun, engaging writing. The photography’s pretty incredible, too.

 
I’m the kind of person who really likes to snack. I’m talking about a handful of something fabulous every 30 minutes or so. I keep telling myself it’s because I get grumpy if I don’t eat, but really, I just like snacking. There’s nothing wrong with that right?

Granola is one of those snacks that I always have on hand. This recipe is hands down my all-time favorite granola recipe. The coconut seriously takes it to the next level and the occasional bite that contains a piece of dark chocolate is enough to make anyone come crawling back for more.

Here’s the step by step.

First we are going to start with a big bowl of oats.

Chop up some raw cashews into rough pieces and throw them into the bowl of oats.

Chop up some almonds too, and add them into the mix.

Next comes the shredded coconut. If you happen to throw in an extra ½ cup, no need to worry! The more the better.

Next, add a pinch of salt. This will make all the flavors come alive when it’s time to eat!

After the salt, we are going to add some cinnamon. (Doesn’t it look pretty?) Once the cinnamon has been added, go ahead and give it a quick stir with a fork and set it aside.

In a medium-sized sauce pan melt the butter.

Once the butter starts to melt, add the brown sugar and mix it around.

 
 
 

Drizzle in your agave nectar. You could easily use honey, too. Whatever you have on hand. Once you’ve added the honey, give the mixture a good stir and continue to cook over medium heat until the brown sugar dissolve. Once it’s dissolved, remove the saucepan from the heat and add the vanilla while giving it a whisk.

Pour the sugar and butter mixture over the bowl of oats and nuts.

Using a spoon, stir everything together, making sure to try and coat each piece of the oat mixture.

Place the mixture onto a parchment-lined baking sheet and spread out with a fork. Leave little parts in clumps to vary the texture.

Place the mixture into a 325ºF oven and let it bake for 15 minutes. Remove it from the oven and give it a little mix with a fork. This is going to make sure that everything is baking evenly. Go ahead and place it back into the oven.

After another 15 minutes, remove the granola from the oven and give it another stir, making sure to leave some big clumps intact. Place it back into the oven and let it bake for another 10 minutes.

Once it’s baked for the full 40 minutes, remove the granola and let it completely cool. Once it’s cooled, toss in the dried cranberries and dark chocolate chips.

And then go put some into a big bowl, because you’re for sure going to want seconds or thirds.

And there you have it, a recipe for Coconut Granola with lots of fabulous mix-ins that you’ll love. I love this recipe so much, all my friends can expect to get a cute little jar of this as part of their gift this holiday season. And then of course, I’ll make a huge batch as a gift to myself!

Printable Recipe

Coconut Granola

by whatsgabycooking on November 6, 2011 in Appetizers, Snacks November 6, 2011 AppetizersSnacks

5.00 Mitt(s) 13 Rating(s)

Prep Time: 10 mins

Cook Time: 40 mins

Difficulty: Easy

Servings: 10

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Hands down the best granola ever!

Ingredients

• 3 cups Old Fashion Oats
• ¾ cups Raw Cashews, Roughly Chopped
• ¾ cups Almond, Roughly Chopped
• 1 cup Unsweetened Shredded Coconut
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• 1 stick Unsalted Butter
• ¼ cups Agave Nectar (or Honey)
• ⅔ cups Brown Sugar
• 2 teaspoons Vanilla Extract
• ½ cups Dark Chocolate Chips
• ½ cups Dried Cranberries

Preparation Instructions

Preheat oven to 325 degrees F.

In a large bowl, combine the oats, cashews, almonds, coconut, salt and cinnamon and set aside.

In a medium saucepan, melt the butter, agave and brown sugar until the sugar has completely dissolved. Remove the mixture from the heat and stir in the vanilla extract.

Pour the butter mixture over the oat mixture and stir to combine until everything is well coated.

Spread the granola mixture onto a parchment-lined baking sheet, leaving a few large clumps.

Bake the granola for 15 minutes. Remove from the oven and break up the pieces to ensure even baking. Place the baking sheet back into the oven for another 15 minutes.

Remove the sheet pan from the oven and give it one more toss to break up some of the pieces and place back into the oven for the last 10 minutes.

Remove the baking sheet from the oven and let it cool completely. Once cooled, add the chocolate chips and the dried cranberries. Give it a quick toss with a spoon and then package into mason jars or brown paper bags to store.

 
 
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Gaby Dalkin is the young lady behind What’s Gaby Cooking, a food blog that’s bursting at the seams with incredible recipes and food photography. She’s a personal chef and professional recipe developer, and if you follow her on Twitter, you’ll soon discover her two-fold obsession: guacamole and cheese. She has small feet, a large heart, and a smile that can light up the whole building. We’re pretty stoked to have her here.

 
This dairy-free Coconut Honey Rice Pudding from Fuji Mama rocked my world. It had the traditional creaminess of rice pudding but with the extra richness that only coconut milk can offer. My kitchen also smelled amazing for many hours, which was an added bonus.

To make it, you will need: soy milk (or almond milk or any other kind), coconut milk, vanilla extract, sugar, long grain rice, honey, sea salt.

In a saucepan, pour in your milk.

Then add the coconut milk…

A bit of sugar and a pinch of salt …

A dash of vanilla …

And then at last, the rice.

Bring the milk to a simmer and stir the ingredients along the way, making sure that the rice doesn’t stick to the bottom of the pot.

Over the next 20 minutes you’ll see the liquid begin to thicken as the rice absorbs it and releases its starch.

Soon you’ll be able to make a track with a spatula and that is when it is ready to remove from the heat.

Pour in the honey at this point. It adds a wonderful earthiness that you just can’t get with sugar.

While it’s still warm, spoon it into serving dishes and drizzle the top with a bit more honey if you’d like.

It will melt into the warm pudding and be absolutely, utterly dreamy.

Thanks so much for this wonderful recipe, Rachael (a.k.a. La Fuji Mama). Check out her website La Fuji Mama for other amazing treats!

Printable Recipe

Coconut Honey Rice Pudding

by fujimama on April 14, 2010 in Dairy Free, Special Dietary Needs April 14, 2010 Dairy FreeSpecial Dietary Needs

See post on fujimama’s site!

4.63 Mitt(s) 11 Rating(s)

Prep Time: -

Cook Time: 35 mins

Difficulty: Easy

Servings: 4

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Coconut honey rice pudding—a rice pudding with an Asian twist, made with coconut milk, soy milk, and Japanese rice* and sweetened with a bit of honey and sugar. So comforting, that if you close your eyes, you might be able to sense your mom hovering nearby.

*Note: Japanese rice is often labeled as medium-grain rice, sushi rice, or Calrose rice at the store.

Ingredients

• 1-¾ cup Coconut Milk
• 1-½ cup Soy Milk
• ½ cups Japanese Rice
• 2 Tablespoons Granulated Sugar
• 1-½ teaspoon Vanilla Extract
• 1 pinch Sea Salt
• 3 Tablespoons Clover Honey, Plus More For Drizzling

Preparation Instructions

1. Mix together the coconut milk, soy milk, rice, sugar, vanilla, and salt in a heavy-bottomed medium size saucepan.

2. Heat the mixture over medium-high heat. When it begins to boil, reduce the heat, and simmer, stirring often, until the rice is tender and the liquid has been absorbed (about 20 to 25 minutes).

3. Remove the saucepan from the heat and stir in the honey. Let the pudding stand for 5 minutes and then divide it among bowls and drizzle with honey and serve.

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

  For years, I have been trying desperately to like coffee. Not because I need the caffeine, and not even because my friends drink it, but because I absolutely adore coffee-flavored foods (read: ice cream, cupcakes, frosting, steak rubs) and it drives me mad that I can’t enjoy the beverage. Plus, I do want to […]